Teresa's Recipes
Carne a La Llanera
Carne a la Llanera, also affectionately known as Mamona, is a mouthwatering traditional dish hailing from the picturesque Los Llanos region of Colombia. This beloved barbecue recipe showcases succulent pieces of veal marinated in a zesty blend of herbs and spices, then slow-cooked over an open fire, resulting in tender, smoky meat that is bursting with flavor. This dish is a true celebration of Colombian culture, often enjoyed during festive gatherings and family reunions, bringing people together around the grill to share delicious food and cherished memories.
Ingredients
- 4 pounds, cut into large pieces Veal
- 1 cup Beer
- 4 cloves, minced Garlic
- 2 medium, chopped Onions
- 1/2 cup, chopped Scallions
- 1/4 cup, chopped (fresh or dried) Coriander
- 1 tablespoon Salt
- 2 tablespoons (for grilling) Olive oil
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Marinate Time: 2 hours
- Cook Time: 3 hours
- Calories: 450
- Fat: 22g
- Carbs: 5g
- Protein: 56g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Begin by cleaning the veal and cutting it into large, manageable pieces.
- In a large mixing bowl, prepare the marinade by combining the beer, minced garlic, chopped onions, scallions, coriander, and salt. Mix thoroughly to ensure even distribution of flavors.
- Place the veal pieces in the marinade, making sure they are well-coated. Cover and let the meat marinate in the refrigerator for at least 2 hours, or overnight for enhanced flavor.
- Prepare your grill, ensuring it's set up for low heat cooking. If using charcoal, allow it to burn down until the coals are glowing and covered in ash.
- Remove the veal from the marinade, reserving the marinade for basting. Brush the grill grates with olive oil to prevent sticking.
- Place the veal on the grill and cook over low heat for about 3 hours, turning the meat every 30 minutes. Use the reserved marinade to baste the meat and keep it moist.
- Once the veal is cooked through and has developed a beautiful smoky crust, remove it from the grill. Allow it to rest for 10-15 minutes before slicing and serving.
Tips
- For a spicy kick, consider adding chopped jalapeños or a pinch of red pepper flakes to the marinade.
- Serve with traditional Colombian sides such as arepas, avocado slices, or a fresh salad to complement the rich flavors of the carne.
- If you don't have access to an open fire, this recipe can be adapted for a gas grill or oven, though the smoky flavor may be less pronounced.